Peri Peri Chicken Dippers
with Cheesy Wedges and Zingy Salad
- Milk
- May contain traces of allergens
- Celery
Everyone loves crispy chicken but breading and deep frying are a bit of a faff. This version uses a flour coating and a frying pan, to get a result that's just as tasty with a fraction of the fuss. It's healthier too! The secret is to let the pan get really hot before you cook the chicken. Enjoy!
Ingredients
450 grams
Potatoes
60 grams
Mature Cheddar Cheese
(Contains: Milk)
½ unit(s)
Cucumber
(May contain traces of: Celery)
½ unit(s)
Lime
7.5 grams
Honey
2 unit(s)
British Chicken Breasts
8 grams
Plain Flour
½ pot(s)
Peri Peri Seasoning
20 grams
Wild Rocket
1 sachet(s)
Tomato Ketchup
Not included in your delivery
1.5 tbsp
Olive Oil
Nutritional information
Instructions
Preheat your oven to 220°C. Line a large baking tray with baking paper. Chop the potatoes into 2cm wide wedges (no need to peel). Pop them on the tray, drizzle over some oil and a pinch of salt, toss to coat evenly. Grate the cheddar and set aside. Roast the wedges on the top shelf of your oven, until crisp and golden, 30-35 mins. Five mins before the end of cooking, sprinkle over the cheese and roast for the remaining time.
Meanwhile, trim the cucumber, quarter lengthways then chop widthways into small pieces, about ½cm. Set aside. Zest and halve the lime. Keep the zest to one side, then squeeze the lime juice into a large bowl. Stir in the honey and olive oil (see ingredients for amount) and set aside. This is the salad dressing! Don't dress the salad until just before serving or it will wilt.
Meanwhile, lay one of the chicken breasts between two sheets of clingfilm and bash with either a rolling pin or frying pan until 2cm thick. Repeat for all breasts. Cut each of the flattened breasts into six long strips.
Heat a glug of oil in a large frying pan on medium-high heat. Let it get really hot. In the meantime, put the flour in a mixing bowl with the lime zest and peri peri seasoning. Season with a really good pinch of salt and pepper. Mix together then add the chicken strips. Toss with your hands to ensure the chicken is well coated in the seasoned flour. IMPORTANT: Remember to wash your hands after handling raw meat.
Once the oil is hot, add half the chicken to the pan. Cook until golden all over, 3-4 mins on each side. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Transfer to a baking tray, cover loosely with foil and keep warm in the oven. Repeat with the remaining chicken, reducing the heat slightly if needs be and adding a little more oil Once cooked, sprinkle over some salt.
Add the cucumber and rocket to the bowl of dressing and toss to combine. Serve the chicken dippers with a dollop of ketchup, the cheesy wedges and some zesty salad. Enjoy!
